|2 servings||calories per servings 589||protein serving 36 g||carbs per serving 33 g||total fat per serving 36 g|
Succotash combines sweet corn and lima beans or other field peas in summer sauté. But a simple substitution of snap beans means we get to enjoy this magical combination for longer, as the harvest season for snaps is generally longer than that of lima beans. The heritage breed pigs of Frolona Farm in central Georgia roam pasture and woods for their whole lives, resulting in a flavorful meat.
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||7 g|
|Monounsaturated Fat||14 g|
|Total Carbohydrates||33 g|
|Dietary Fiber||7 g|
Prepare your mise en place: Peel and mince 2 garlic cloves. Pick and chop oregano leaves. Trim roots and ends from green onions, and thinly slice the rest crosswise, keeping white and green parts separate. Remove husk and silk from corn. Place each ear flat on cutting board, and use a large, sharp knife to run the blade down the outside edge of the ear to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Trim ends from squash, and cut squash into 1/2-inch cubes. Trim ends from snap beans, and cut beans into 1-inch pieces.
In a mixing bowl, combine pork, minced garlic, oregano and 1/4 teaspoon PeachDish Salt. Divide mixture into 12 equal portions. Roll each portion between your cupped hands to form a smooth ball.
Heat a skillet over medium-high heat, and add 1 tablespoon cooking oil. When oil is shimmering add meatballs. Sear 2-3 minutes without stirring to brown on bottom. Turn meatballs a quarter turn, and cook without moving 2-3 minutes to brown on bottom. Repeat 2 more times.
Reduce heat to medium, and add green onion whites. Cook 1-2 minutes, stirring occasionally. Stir in corn, and cook 2 minutes more. Stir in squash, and cook 2 minutes more. Stir in snap beans, and cook 2 minutes more.
Stir in green onion greens, 1/4 teaspoon PeachDish Salt, and cooking wine. Stir in butter to melt. Taste and adjust seasoning as desired with PeachDish Salt.
Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...